CN115551359A - Method for producing alcohol-containing coffee beans - Google Patents
Method for producing alcohol-containing coffee beans Download PDFInfo
- Publication number
- CN115551359A CN115551359A CN202180034699.1A CN202180034699A CN115551359A CN 115551359 A CN115551359 A CN 115551359A CN 202180034699 A CN202180034699 A CN 202180034699A CN 115551359 A CN115551359 A CN 115551359A
- Authority
- CN
- China
- Prior art keywords
- coffee beans
- alcohol
- green coffee
- green
- present
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/02—Treating green coffee; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/04—Methods of roasting coffee
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention aims to provide a method for manufacturing coffee green beans, which can be used for coffee beverages with fruit flavor. In the production of green coffee beans, a step of heating green coffee beans and a step of bringing the heated green coffee beans into contact with alcohol are performed.
Description
Technical Field
The invention relates to a method for preparing coffee beans containing alcohol. More specifically, the present invention relates to a method for producing coffee beans containing a high concentration of alcohol.
Background
Coffee beverages are widely preferred as favorite beverages, and raw coffee beans or roasted coffee beans useful as raw materials for such beverages are desired to have good flavor. Several techniques for improving the flavor of coffee have been reported, and for example, patent document 1 discloses that green coffee beans are immersed in a shochu, dried and roasted to obtain an extract from roasted coffee beans. Patent documents 2 and 3 disclose that a composition for a coffee beverage containing ethyl isovalerate is obtained from roasted coffee beans obtained by fermenting and roasting green coffee beans with a microorganism. Further, patent document 4 discloses that the flavor of coffee is additively or synergistically enhanced by a combination of ethyl isovalerate and ethyl acetate in raw coffee beans or roasted coffee beans fermented by microorganisms. Further, patent document 5 discloses that roasting of green coffee beans in the presence of an alcohol such as ethanol enhances the flavor of coffee.
Patent document
Patent document 1: japanese laid-open patent publication No. 8-266265
Patent document 2: japanese patent laid-open publication No. 2011-160707
Patent document 3: japanese laid-open patent publication No. 2010-75177
Patent document 4: international publication No. 2011/108631 brochure
Patent document 5: japanese patent laid-open publication No. 2018-102263
Disclosure of Invention
As one of flavors of coffee, there is a fruit flavor, but there are few reported examples of techniques for improving such a flavor. In addition, in the techniques for improving the fruit flavor of coffee disclosed so far, there is still room for improvement in terms of improving the intensity of the fruit flavor. Accordingly, an object of the present invention is to provide a method for producing green coffee beans, which can be used for a coffee beverage having a fruit flavor.
The present inventors have focused attention on the presence of alcohol, which is a precursor component of fruit flavor, in green coffee beans, when studying the above-described problems. As a result of intensive studies to solve the above problems, the present inventors have found that a large amount of alcohol can be effectively fixed to and retained in green coffee beans by heating the green coffee beans in advance and then adding alcohol to the green coffee beans. Based on the above findings, the present inventors have completed the present invention.
The present invention is not limited to this, but relates to the following.
(1) A method for producing alcohol-containing green coffee beans, comprising:
a step of heating the green coffee beans, and,
and a step of bringing the heated green coffee beans into contact with alcohol.
(2) The method according to (1), wherein the green coffee beans are heated so that the temperature of the surface of the beans becomes 35 ℃ or higher and less than 100 ℃.
(3) The method according to (1) or (2), wherein the amount of the alcohol contacted with the heated green coffee beans is 1 wt% (w/w) or more relative to the weight of the green coffee beans.
(4) A method for producing roasted coffee beans, characterized by comprising a step of roasting the alcohol-containing green coffee beans obtained by the method according to any one of (1) to (3).
(5) A method for producing a coffee extract, comprising a step of extracting roasted coffee beans obtained by the method of (4) with water.
(6) A green coffee bean characterized by containing 1000ppm (w/w) or more of an alcohol.
(7) Roasted coffee beans which contain 10ppm (w/w) or more of an acetic acid ester.
(8) The roasted coffee beans according to (7), characterized by containing 500ppm (w/w) or more of alcohol.
According to the present invention, there can be provided a method for producing a coffee raw bean, which can be used for a coffee beverage having a fruit flavor. By using the green coffee beans produced by the method according to the present invention, a coffee extract having a significantly improved fruit flavor can be obtained by the roasting treatment and the extraction treatment. In the production method of the present invention, the alcohol can be quantitatively and stably supplied to the green coffee beans, and the alcohol can be effectively attached to and left in the green coffee beans. In addition, the production method of the present invention does not require a special apparatus, and the method of the present invention can be easily carried out.
Detailed Description
(method for producing alcohol-containing coffee beans)
One embodiment of the present invention is a method for producing alcohol-containing green coffee beans, including a step of heating green coffee beans and a step of bringing the heated green coffee beans into contact with alcohol. By adopting the above constitution, the alcohol can be effectively attached to and left in the green coffee beans. In addition, in the roasted coffee beans obtained by roasting the alcohol-containing green coffee beans of the present invention, acetate or isovalerate can be maintained at a high concentration. Thus, by subjecting the roasted coffee beans to an extraction treatment, a coffee extract having a significantly improved fruit flavor can be provided. In the present specification, the fruit flavor refers to the fermentation odor of fruits which is felt when the fruits are ripe. In the production method of the present invention, the heating step of the green coffee beans and the contacting step with the alcohol are performed in the order of heating step → contacting step, but other steps than the above-described steps may be performed between the steps, or the subsequent contacting step with the alcohol may be performed immediately after the heating step of the green coffee beans is completed.
(coffee bean)
In the present specification, the term "green coffee beans" refers to coffee beans before roasting treatment, and the term "roasted coffee beans" refers to coffee beans after roasting treatment. In general, in the present specification, the roasting treatment of coffee beans means a treatment in which heat of 100 ℃ or higher is applied to raw coffee beans. In the present invention, green coffee beans and roasted coffee beans are distinguished by the L value (brightness) of the coffee beans, and for example, green coffee beans are judged if the L value of coffee beans is 35 or more, and roasted coffee beans are judged if the L value of coffee beans is less than 35. The L value of the coffee beans can be determined using a color difference meter known to those skilled in the art.
The variety of the raw coffee beans used in the method of the present invention is not particularly limited, and may be any of arabica species, robusta species, chaenomeles speciosa species, and the like. Can be used in single variety, or in combination of more than 2 kinds of coffee beans. In the present invention, it is preferable to use the raw coffee beans of the arabica species. The production place of the green coffee beans used in the method of the present invention is not particularly limited, and any production place of the green coffee beans can be used.
(alcohol)
In the present invention, an alcohol solution may be used as the alcohol, or an alcohol solution obtained by dissolving or diluting an alcohol with a solvent may be used. As the alcohol solution, an alcohol aqueous solution is preferably used. The alcohol aqueous solution is a mixture of an alcohol and an aqueous solvent, and examples thereof include a mixture of an alcohol and water and a mixture of an alcohol and an aqueous buffer. The alcohol content of the alcohol aqueous solution may be appropriately set. The alcohol content can be determined by any known method. For example, when ethanol is used as the alcohol, the ethanol content can be measured using a vibrating densitometer. In more detail, the ethanol content can be determined by: carbon dioxide to be measured was removed by filtration or ultrasonic treatment to prepare a sample, and the sample was distilled with direct fire to measure the density of the obtained distillate at 15 ℃ and converted using the attached table "alcohol component and density (15 ℃) and specific gravity (15/15 ℃) conversion table" of the analysis method specified in the japan national tax office (the standard No. 6 of the 19 national tax office, revised 6.6.22.19.2007).
The alcohol used in the present invention is not particularly limited, and examples thereof include methanol, ethanol, and propanol. The alcohol used may be a single kind or a combination of 2 or more different kinds of alcohols. Ethanol is preferably used in the present invention. Without being bound by theory, it is believed that, by roasting the green coffee beans after contacting the green coffee beans with alcohol, the compounds such as organic acids contained in the green coffee beans undergo a dehydration condensation reaction with the alcohol to form esters. For example, when ethanol is used as the alcohol, it is considered that an ethyl ester compound such as ethyl acetate or ethyl isovalerate is generated in the roasted coffee beans.
(heating step)
The method for producing alcohol-containing green coffee beans of the present invention includes a step of heating green coffee beans (hereinafter referred to as a heating step). The method of heating the green coffee beans is not particularly limited, and for example, the green coffee beans are put into a container such as a bucket or a tray, and the container is heated to heat the green coffee beans. In the heating step, the raw coffee beans are preferably stirred. The green coffee beans can be efficiently and uniformly heated by stirring the green coffee beans. The stirring of the green coffee beans may be performed continuously for the heating step, or may be performed once 1 or more times in the heating step.
In the heating step, the green coffee beans may be heated so that the temperature of the bean surface becomes 35 ℃ or higher and less than 100 ℃. The temperature of the bean surface of the green coffee beans in the heating step is, for example, 35 to 90 ℃, preferably 40 to 80 ℃, more preferably 45 to 70 ℃, and still more preferably 50 to 65 ℃. The heating step may be ended when the temperature of the bean surface of the green coffee beans reaches the heating temperature. The temperature of the bean surface of the green coffee beans can be measured using a thermometer known to those skilled in the art.
The heating time of the green coffee beans in the heating step is not particularly limited, and is, for example, 1 to 120 minutes, preferably 5 to 100 minutes, and more preferably 10 to 80 minutes. Although the effects of the present invention can be obtained even when the heating time exceeds 120 minutes, the adhesion and the retention of the alcohol to the green coffee beans tend to be effectively achieved when the heating time is 120 minutes or less.
In the heating step, the coffee beans may be heated so that the moisture content of the coffee beans is, for example, 5 to 10%, preferably 5.5 to 9.5%, and more preferably 6 to 9%. The water content of the green coffee beans is reduced by heating, and the adhesion and remaining of alcohol to the green coffee beans are effectively performed. The moisture content of the green coffee beans can be measured using a moisture meter known to those skilled in the art (e.g., a cereal moisture meter of the Kett scientific institute, etc.).
(contact Process)
The method for producing alcohol-containing coffee beans of the present invention includes a step of bringing heated coffee beans into contact with alcohol (hereinafter referred to as a contact step). The method of contacting the heated green coffee beans with the alcohol is not particularly limited, and examples thereof include a method of spraying an alcohol solution (or an alcohol stock solution) onto the heated green coffee beans and contacting the heated green coffee beans with the alcohol, and a method of immersing the heated green coffee beans in an alcohol solution (or an alcohol stock solution). In the contact step, the green coffee beans are preferably stirred. The coffee beans are efficiently and uniformly contacted with the alcohol by stirring. The stirring of the green coffee beans may be performed continuously during the contacting step, or may be performed once 1 or more times during the contacting step.
In the contacting step, the number of times the heated green coffee beans are contacted with the alcohol may be 1 time or 2 or more times. The time for which the heated green coffee beans are contacted with the alcohol is not particularly limited, and can be appropriately set. The contact between the heated green coffee beans and the alcohol may be performed after the heat treatment in the previous heating step is stopped, or may be performed while the heat treatment is continued. The contact between the heated green coffee beans and the alcohol is preferably performed after the heat treatment in the previous heating step is stopped. The heating step and the contacting step may be repeated 2 or more times.
The amount of alcohol to be contacted with the heated green coffee beans in the contacting step is not particularly limited, and may be set to 1 wt% (w/w) or more with respect to the weight of the green coffee beans. The effect of the present invention can be obtained even when the amount of alcohol is less than 1% by weight (w/w), and the finally obtained coffee extract gives a fruit flavor, but the amount of alcohol adhering to the green coffee beans and the residual amount thereof tend to be insufficient. The amount of the alcohol is, for example, 1 to 20% by weight (w/w), preferably 1.5 to 18% by weight (w/w), and more preferably 2 to 15% by weight (w/w), based on the weight of the raw coffee beans. The upper limit of the amount of the alcohol may be 10 wt% (w/w), 9 wt% (w/w), 8 wt% (w/w), 7 wt% (w/w), 6 wt% (w/w), 5 wt% (w/w), 4 wt% (w/w), 3 wt% (w/w) or 2.5 wt% (w/w) relative to the weight of the raw coffee beans. When the amount of alcohol used is larger, the amount of alcohol adhering to the green coffee beans and the amount of alcohol remaining therein increase, but when the amount of alcohol exceeds 20% by weight (w/w), the fruit flavor given off from the finally obtained coffee extract may become too strong. The amount or concentration of the alcohol shown in the present specification means an amount or concentration converted to the amount of pure alcohol.
(Cooling Process)
In the present invention, after the heated green coffee beans are contacted with alcohol, the green coffee beans can be cooled. In the present invention, the step of cooling the green coffee beans after contact with the alcohol (hereinafter referred to as cooling step) may be provided separately from the above-described steps. In the cooling step, the green coffee beans after contact with the alcohol may be left at room temperature to be cooled, or the green coffee beans may be cooled by using a cooling device known to those skilled in the art. The cooling step may be completed when the temperature of the bean surface of the green coffee beans after the contact with the alcohol reaches room temperature or lower.
The cooling time of the green coffee beans in the cooling step is not particularly limited, and is, for example, 5 to 60 minutes, preferably 10 to 50 minutes, and more preferably 15 to 40 minutes. The effect of the present invention can be obtained even if the cooling time exceeds 60 minutes. In the cooling step, the green coffee beans may be cooled so that the moisture content thereof is, for example, 6 to 12%, preferably 6.5 to 11%, and more preferably 7 to 10%.
(method for producing roasted coffee beans)
In the present invention, roasted coffee beans can be produced by subjecting the alcohol-containing green coffee beans obtained by the above-described method to a roasting treatment. That is, another aspect of the present invention is a method for producing roasted coffee beans, including a step of roasting the alcohol-containing coffee beans obtained by the above method.
In the present invention, a method for producing roasted coffee beans can be expressed as having:
a step of heating the coffee green beans,
a step of contacting the heated coffee beans with alcohol, and
roasting the green coffee beans contacted with the alcohol,
the method for producing roasted coffee beans according to (1).
When the cooling step is added, the method for producing roasted coffee beans according to the present invention may be represented by including:
a step of heating the coffee green beans,
a step of bringing the heated green coffee beans into contact with alcohol,
a step of cooling the alcohol-contacted green coffee beans, and
a step of roasting the green coffee beans,
the method for producing roasted coffee beans according to (1).
In the production method of the present invention, the steps are performed in the order described, but other steps than the above-described steps may be performed between the steps, or the subsequent steps may be performed immediately after one step is completed.
(baking Process)
The method for producing roasted coffee beans according to the present invention includes a step of roasting the alcohol-containing green coffee beans (hereinafter, referred to as roasting step). The method for roasting the alcohol-containing green coffee beans is not particularly limited, and can be carried out by a method known to those skilled in the art. In the baking step, conditions such as temperature, time, and L value may be appropriately set according to the target baking degree. As mentioned above, the roasted coffee beans obtained by the method of the present invention may be specified by the L value of the coffee beans, for example, the L value of the coffee beans is lower than 35.
(method for producing coffee extract)
In the present invention, a coffee extract can be produced by subjecting roasted coffee beans obtained by the above-described method to extraction treatment. That is, another aspect of the present invention is a method for producing a coffee extract, including a step of extracting roasted coffee beans obtained by the above method with water.
In the present invention, a method for producing a coffee extract may be represented by including:
a step of heating the green coffee beans,
a step of bringing the heated green coffee beans into contact with alcohol,
a step of roasting the green coffee beans, and
a step of extracting roasted coffee beans with water,
the method for producing a coffee extract according to (1).
In addition, when the cooling step is added, the method for producing a coffee extract according to the present invention may be expressed as including:
a step of heating the green coffee beans,
a step of bringing the heated green coffee beans into contact with alcohol,
a step of cooling the green coffee beans contacted with the alcohol,
a step of roasting the green coffee beans, and
a step of extracting roasted coffee beans with water,
the method for producing a coffee extract according to (1).
By adopting the above constitution, a coffee extract having a significantly improved fruit flavor can be provided. In the production method of the present invention, the steps are performed in the order described, but other steps than the above-described steps may be performed between the steps, or the subsequent steps may be performed immediately after one step is completed.
(extraction step)
The method for producing a coffee extract of the present invention includes a step of extracting roasted coffee beans with water (hereinafter referred to as an extraction step). In the extraction step, roasted coffee beans are extracted with water to obtain a coffee extract. For extraction of roasted coffee beans, known methods such as a paper filtration method, a flannel filter cloth filtration method, a siphon method, a french press method, a distillation method, and a cold extraction method can be used flexibly depending on the purpose. The water used in the extraction step may be present in the form of a solid, a liquid, or a gas (steam), but a liquid or a gas (steam) is preferably used in the present invention. The temperature of the liquid water is not particularly limited, but is preferably 90 ℃ or higher (hot water). Other conditions of the extraction step such as extraction temperature and extraction time can be appropriately set.
The coffee extract produced according to the method of the invention may also be concentrated as desired. The concentration can be carried out by a general method such as freeze drying, evaporation, ultrafiltration membrane, but is not limited thereto. The coffee extract produced by the method of the present invention can be processed not only into a liquid but also into an emulsion (oil-in-water emulsion, water-in-oil emulsion), paste, gel, powder, granule, tablet, capsule, and the like, depending on the purpose.
(alcohol-containing coffee beans)
The alcohol-imparted green coffee beans in the method of the present invention are characterized by containing an alcohol at a high concentration, for example, 1000ppm (w/w) or more. That is, one embodiment of the present invention is a green coffee bean containing 1000ppm (w/w) or more of an alcohol. The green coffee beans of the present invention can be produced according to the above-described method of the present invention.
The alcohol content in the green coffee beans of the present invention is, for example, 1000 to 30000ppm (w/w), preferably 5000 to 25000ppm (w/w), more preferably 7000 to 20000ppm (w/w), and still more preferably 9000 to 15000ppm (w/w). The effect of the present invention can be obtained even when the content of alcohol in the green coffee beans is less than 1000ppm (w/w), but the fruit aroma emitted by the coffee extract finally obtained may sometimes not be stronger than expected. The more the alcohol content in the green coffee beans, the stronger the fruit flavor emitted from the finally obtained coffee extract, and when the content exceeds 30000ppm (w/w), the fruit flavor may sometimes become too strong. The content of alcohol in the green coffee beans can be measured by a method known to those skilled in the art, such as gas chromatography, as shown in examples described later.
The alcohol contained in the green coffee beans of the present invention is not particularly limited, and examples thereof include methanol, ethanol, propanol, and the like. The alcohol may be a single species or a combination of 2 or more different species of alcohol. The green coffee beans of the present invention preferably contain ethanol.
(roasted coffee beans produced according to the method of the present invention)
The roasted coffee beans produced by the method of the present invention are characterized by containing acetate at a high concentration, for example, 10ppm (w/w) or more of acetate. That is, another embodiment of the present invention is roasted coffee beans containing 10ppm (w/w) or more of an acetic acid ester. The roasted coffee beans of the present invention can be produced by the method of the present invention including the roasting step.
The content of acetate in the roasted coffee beans of the present invention is, for example, 10 to 300ppm (w/w), preferably 30 to 250ppm (w/w), more preferably 50 to 200ppm (w/w), and still more preferably 70 to 150ppm (w/w). Even when the content of acetate in the roasted coffee beans is less than 10ppm (w/w), although the effect of the present invention can be obtained, the fruit aroma emitted by the coffee extract finally obtained may sometimes not be stronger than expected. The more the acetate content in the roasted coffee beans, the stronger the fruit flavor emitted from the finally obtained coffee extract, and when the content exceeds 300ppm (w/w), the fruit flavor may sometimes become too strong. The content of acetate in the roasted coffee beans can be measured by a method known to those skilled in the art, such as a gas chromatography mass spectrometry method, as shown in examples described later.
The acetate contained in the roasted coffee beans of the present invention is not particularly limited, and examples thereof include methyl acetate, ethyl acetate, and propyl acetate. The acetate may be a single type or a combination of 2 or more different types of acetates. The roasted coffee beans of the present invention preferably contain ethyl acetate.
The roasted coffee beans produced by the method of the present invention are characterized by containing acetate and alcohol at high concentrations. The content of the alcohol in the roasted coffee beans of the present invention is, for example, 500 to 12000ppm (w/w), preferably 1000 to 10000ppm (w/w), more preferably 2000 to 8000ppm (w/w), and further preferably 3000 to 6000ppm (w/w). The effect of the present invention is obtained even at an alcohol content of less than 500ppm (w/w) in the roasted coffee beans, but the fruit aroma emitted by the finally obtained coffee extract may sometimes not be stronger than expected. The more the alcohol content in the roasted coffee beans, the stronger the fruit aroma emitted by the finally obtained coffee extract, and when the content exceeds 12000ppm (w/w), the fruit aroma may sometimes become too strong. The content of alcohol in the roasted coffee beans can be measured by a method known to those skilled in the art, such as gas chromatography, as shown in examples described later.
The alcohol contained in the roasted coffee beans of the present invention is not particularly limited, and examples thereof include methanol, ethanol, propanol, and the like. The alcohol may be a single species or a combination of 2 or more different species of alcohol. The roasted coffee beans of the present invention preferably contain ethanol.
Examples
The present invention will be described below with reference to examples, but the present invention is not limited to these examples.
Experimental example 1 study of heating temperature
The water in the hot water bath was set to a prescribed temperature using a thermostat. 500g of coffee beans (Arabica, produced in Elito, russia) were put into a 5L-capacity pail, and the open part of the pail was covered with aluminum foil. The barrel containing the green coffee beans is immersed in water in a hot water bath to heat the green coffee beans. The coffee beans while being heated are periodically stirred with a spatula. Confirming that the bean surface temperature of the whole green coffee beans reaches a set temperature (40-80 ℃) by using a contact thermometer, and spraying ethanol to the whole green coffee beans by using a mist spray (mist spray blowing 12365). The remaining portion of the sprayed ethanol was added directly to the green coffee beans by opening the lid of the sprayer. The heating time of the green coffee beans was set to 1 hour or less (about 2 to 30 minutes), and the amount of ethanol sprayed (added) was set to 2.34 wt% (w/w) relative to the weight of the green coffee beans (59% (v/v) ethanol was sprayed and added in an amount of 5 wt% (w/w) of the weight of the green coffee beans).
After the addition of ethanol, the green coffee beans were taken out of the pot, left to stand at room temperature, and naturally cooled until the temperature of the bean surface of the green coffee beans was lowered to near room temperature. The cooling time of the coffee beans after the ethanol is added is less than 1 hour. A part of the green coffee beans was taken out and subjected to roasting treatment at 200 ℃ for 10 minutes using a ROASTER (PROBAT, SAMPLE ROASTER). Roasted coffee beans (i.e., roasted coffee beans) are packed in a bag and cooled to around room temperature.
The ethanol concentration in the coffee beans was measured for the green coffee beans and the roasted coffee beans obtained in the above-described manner. The concentration of ethanol was measured as follows.
The green coffee beans and roasted coffee beans obtained by the above-described operation were frozen and pulverized, respectively. 50mL of water was added to 3g of the frozen and pulverized green coffee beans or roasted coffee beans, and the obtained liquid was distilled. To the obtained distillate was added water to make up to 25mL, to obtain a sample for gas chromatography measurement. The gas chromatography analysis was performed by the following conditions.
The machine is as follows: GC-2014 (Shimadzu)
Pipe column: gaskuropack55, 80-100 mesh (GL Sciences)
Temperature: sample injection port and detector 250 deg.C, column 130 deg.C
Gas flow rate: nitrogen (carrier gas) 25 mL/min
Air pressure: 60kPa hydrogen, 50kPa air
[ Table 1]
As described above, when the treatment temperature is set to 40 ℃ or higher, the ethanol concentration in the green coffee beans and the roasted coffee beans becomes extremely high. In addition, with respect to the coffee beans which were not subjected to the heat treatment and the ethanol addition treatment, the ethanol concentration in the green coffee beans was 12ppm, and the ethanol concentration in the roasted coffee beans was 16ppm.
Next, the concentration of ethyl acetate in the roasted coffee beans obtained by the above-described heat treatment was measured. The ethyl acetate concentration was measured as follows.
The roasted coffee beans obtained as described above were frozen and pulverized. To 1g of the roasted coffee beans after freeze-grinding, 30mL of a solvent (water: hexane =2 = 1) was added to prepare a sample. After 8g of sodium chloride was added to the obtained sample, shaking and centrifugation were performed, ethyl acetate was extracted from the hexane layer, and GC-MS analysis was performed under the following conditions.
The machine is as follows: 6890A/5973N (Agilent Technologies)
Pipe column: DB-WAX (Agilent Technologies)
Importing a system: split 10:1
Temperature: sample injection port 220 ℃, column 40 ℃ (5 minutes holding) → heating to 150 ℃ at 10 ℃/minute
Gas flow rate: helium (carrier gas) 1 mL/min
Ion source temperature: 230 deg.C
An ionization method: EI (El)
[ Table 2]
As a result, as described above, when the treatment temperature was set to 40 ℃. The concentration of ethyl acetate in the roasted coffee beans which were not subjected to the heat treatment and the ethanol addition treatment was 0ppm (detection limit or less).
Experimental example 2 study of ethanol addition amount
The heating of the green coffee beans and the addition of ethanol were performed using the same method as in experimental example 1. The temperature of the bean surface of the green coffee beans in the heating treatment was set to 80 ℃. And the amount of ethanol added was set to 1.17 wt% (w/w), 3.51 wt% (w/w), or 7.03 wt% (w/w) relative to the weight of the green coffee beans (59% (v/v) ethanol was sprayed and added in an amount of 2.5 wt% (w/w), 7.5 wt% (w/w), or 15 wt% (w/w) of the weight of the green coffee beans).
After the addition of ethanol, a part of the green coffee beans was subjected to roasting treatment in the same manner as in experimental example 1 to obtain roasted coffee beans. The ethanol concentrations of the obtained green coffee beans and roasted coffee beans were measured in the same manner as in experimental example 1. Further, the ethyl acetate concentration of the roasted coffee beans was also measured in the same manner as in experimental example 1. The results are shown in the following table. In the following table, the results of the ethanol addition amount of 2.34 wt% (w/w) (the results of the heat treatment at 80 ℃) obtained in experimental example 1 are also shown.
[ Table 3]
As described above, when the amount of ethanol added is 1.17 wt% (w/w) or more relative to the weight of the green coffee beans, the concentration of ethanol in the green coffee beans and the roasted coffee beans becomes very high, and the concentration of ethyl acetate in the roasted coffee beans also becomes very high.
Ethyl acetate is known to be a component of the fruit aroma perceived in extracts of roasted coffee beans. Accordingly, it can be said that both of the heat-treated green coffee beans and roasted coffee beans in the above experimental examples 1 and 2 are useful as a raw material of a coffee beverage having a fruit flavor.
Experimental example 3 sensory evaluation
Sensory evaluation was performed using the roasted coffee beans obtained in experimental examples 1 and 2. Specifically, roasted coffee beans were extracted with hot water to prepare a coffee extract, and the obtained coffee extract was subjected to sensory evaluation of fruit flavor by 5 professional reviews using the following evaluation criteria. In sensory evaluation, after each evaluation is individually evaluated, the results are discussed by the review panelists, and the evaluation results are given a score after the overall opinion of all the evaluations is obtained.
< evaluation criteria >
5: the fruit aroma is strongly perceived and is well balanced with the taste exhibited by coffee.
4: the fruit aroma was strongly perceived.
3: a fruit aroma was perceived.
2: fruit aroma is not substantially perceived.
1: little fruit flavor was perceived.
[ Table 4]
The results of sensory evaluation using the roasted coffee beans obtained in experimental example 1 are shown in the table above. As described above, when the treatment temperature was 40 ℃ or higher, the sensory evaluation score was 4 or more. The score of the sensory evaluation of the roasted coffee beans which were not subjected to the heat treatment and the ethanol addition treatment was 1 point.
[ Table 5]
The results of sensory evaluation using the roasted coffee beans obtained in experimental example 2 are shown in the table above. As described above, when the amount of ethanol added is 1.17 wt% (w/w) or more based on the weight of the raw coffee beans, the score of sensory evaluation is 4 or more.
Experimental example 4 determination of moisture percentage
Among the samples of experiment example 1, samples heat-treated to 70 ℃ and samples treated at 25 ℃ (without temperature rise) were measured for water content in each step using a cereal water meter (Kett scientific institute PM-600). The results are shown in the following table.
[ Table 6]
Claims (8)
1. A method for producing alcohol-containing coffee beans, comprising:
a step of heating the green coffee beans, and,
and a step of bringing the heated green coffee beans into contact with alcohol.
2. The method according to claim 1, wherein the green coffee beans are heated so that the temperature of the surface of the beans reaches 35 ℃ or higher and less than 100 ℃.
3. The method according to claim 1 or 2, wherein the amount of the alcohol contacted with the heated green coffee beans is 1 wt% (w/w) or more relative to the weight of the green coffee beans.
4. A method for producing roasted coffee beans, characterized by comprising a step of roasting raw coffee beans containing alcohol obtained by the method according to any one of claims 1 to 3.
5. A method for producing a coffee extract, comprising a step of extracting roasted coffee beans obtained by the method according to claim 4 with water.
6. A green coffee bean characterized by containing 1000ppm (w/w) or more of an alcohol.
7. Roasted coffee beans characterized by containing 10ppm (w/w) or more of an acetic acid ester.
8. Roasted coffee beans according to claim 7, characterized in that it contains more than 500ppm (w/w) alcohol.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2020-086850 | 2020-05-18 | ||
| JP2020086850A JP2021180621A (en) | 2020-05-18 | 2020-05-18 | Method of producing alcohol-containing coffee raw bean |
| PCT/JP2021/016606 WO2021235183A1 (en) | 2020-05-18 | 2021-04-26 | Method for producing alcohol-containing green coffee beans |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115551359A true CN115551359A (en) | 2022-12-30 |
Family
ID=78605794
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202180034699.1A Pending CN115551359A (en) | 2020-05-18 | 2021-04-26 | Method for producing alcohol-containing coffee beans |
Country Status (6)
| Country | Link |
|---|---|
| US (1) | US20230240317A1 (en) |
| EP (1) | EP4154724A4 (en) |
| JP (1) | JP2021180621A (en) |
| CN (1) | CN115551359A (en) |
| AU (1) | AU2021274235A1 (en) |
| WO (1) | WO2021235183A1 (en) |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4156742A (en) * | 1978-05-23 | 1979-05-29 | The United States Of America As Represented By The Secretary Of Agriculture | Method of preparing corn kernel snack food and product thereof |
| DE3710768A1 (en) * | 1987-03-31 | 1988-10-13 | Jacobs Suchard Gmbh | Process for improving roasted coffee |
| JPH0220249A (en) * | 1988-07-08 | 1990-01-23 | Mitsubishi Heavy Ind Ltd | Method for decaffeinating raw coffee bean |
| TW201134401A (en) * | 2010-04-09 | 2011-10-16 | zhen-sheng Li | Method of processing raw coffee beans |
| CN102227169A (en) * | 2008-10-02 | 2011-10-26 | 三得利控股株式会社 | Roasted coffee beans and method for storing roasted coffee beans |
| JP2011244812A (en) * | 2010-04-26 | 2011-12-08 | Soichiro Asai | Method for producing coffee drink improved in flavor and coffee drink improved in flavor |
| GB2500662A (en) * | 2012-03-29 | 2013-10-02 | Albertus Bernardus Eskes | Modifying the aroma of green coffee beans |
| WO2018123390A1 (en) * | 2016-12-28 | 2018-07-05 | サントリーホールディングス株式会社 | Method for roasting coffee beans to enrich fruity aroma and method for producing coffee extract |
| WO2019189580A1 (en) * | 2018-03-30 | 2019-10-03 | 味の素株式会社 | Method for producing roasted coffee beans |
| JP2019180291A (en) * | 2018-04-10 | 2019-10-24 | ダートコーヒー株式会社 | Production method of aromatic coffee beans, aromatic coffee beans and coffee extract |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01124352A (en) * | 1987-11-06 | 1989-05-17 | M C Cafe:Kk | Decaffeinating raw coffee bean |
| JPH08266265A (en) | 1995-03-29 | 1996-10-15 | Naoki Shimajiri | Preparation of awamori-coffee drink |
| JP5666792B2 (en) | 2008-08-29 | 2015-02-12 | サントリー食品インターナショナル株式会社 | Coffee beverage additives and coffee beverages |
| JP5642976B2 (en) | 2010-02-08 | 2014-12-17 | サントリー食品インターナショナル株式会社 | Coffee aroma-containing composition |
| CN102781249B (en) | 2010-03-03 | 2015-02-11 | 三得利食品饮料株式会社 | Caffeinless coffee |
-
2020
- 2020-05-18 JP JP2020086850A patent/JP2021180621A/en active Pending
-
2021
- 2021-04-26 US US17/925,729 patent/US20230240317A1/en active Pending
- 2021-04-26 CN CN202180034699.1A patent/CN115551359A/en active Pending
- 2021-04-26 WO PCT/JP2021/016606 patent/WO2021235183A1/en unknown
- 2021-04-26 EP EP21809466.2A patent/EP4154724A4/en active Pending
- 2021-04-26 AU AU2021274235A patent/AU2021274235A1/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4156742A (en) * | 1978-05-23 | 1979-05-29 | The United States Of America As Represented By The Secretary Of Agriculture | Method of preparing corn kernel snack food and product thereof |
| DE3710768A1 (en) * | 1987-03-31 | 1988-10-13 | Jacobs Suchard Gmbh | Process for improving roasted coffee |
| JPH0220249A (en) * | 1988-07-08 | 1990-01-23 | Mitsubishi Heavy Ind Ltd | Method for decaffeinating raw coffee bean |
| CN102227169A (en) * | 2008-10-02 | 2011-10-26 | 三得利控股株式会社 | Roasted coffee beans and method for storing roasted coffee beans |
| TW201134401A (en) * | 2010-04-09 | 2011-10-16 | zhen-sheng Li | Method of processing raw coffee beans |
| JP2011244812A (en) * | 2010-04-26 | 2011-12-08 | Soichiro Asai | Method for producing coffee drink improved in flavor and coffee drink improved in flavor |
| GB2500662A (en) * | 2012-03-29 | 2013-10-02 | Albertus Bernardus Eskes | Modifying the aroma of green coffee beans |
| WO2018123390A1 (en) * | 2016-12-28 | 2018-07-05 | サントリーホールディングス株式会社 | Method for roasting coffee beans to enrich fruity aroma and method for producing coffee extract |
| WO2019189580A1 (en) * | 2018-03-30 | 2019-10-03 | 味の素株式会社 | Method for producing roasted coffee beans |
| JP2019180291A (en) * | 2018-04-10 | 2019-10-24 | ダートコーヒー株式会社 | Production method of aromatic coffee beans, aromatic coffee beans and coffee extract |
Also Published As
| Publication number | Publication date |
|---|---|
| EP4154724A1 (en) | 2023-03-29 |
| US20230240317A1 (en) | 2023-08-03 |
| AU2021274235A1 (en) | 2022-12-22 |
| JP2021180621A (en) | 2021-11-25 |
| EP4154724A4 (en) | 2024-05-22 |
| WO2021235183A1 (en) | 2021-11-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5291740B2 (en) | Method for producing roasted coffee beans, roasted coffee beans and coffee extract | |
| JP5032979B2 (en) | Processing method of green coffee beans using surface processed coffee fruit | |
| CN102933086B (en) | Process of preparation of tea | |
| JP5642976B2 (en) | Coffee aroma-containing composition | |
| JP5918692B2 (en) | Caffeineless coffee | |
| US20160324179A1 (en) | Pretreatment process of green coffee beans for improving aroma and taste of roasted coffee | |
| JP4548844B2 (en) | Containerized coffee beverage and method for producing the same | |
| US5417993A (en) | Method for producing coffee aroma component | |
| JP2010166868A (en) | Coffee bean having improved taste and flavor, and method for improving raw coffee bean | |
| CN115551359A (en) | Method for producing alcohol-containing coffee beans | |
| US4517120A (en) | Coffee oil treatment | |
| JP6714502B2 (en) | Method for roasting coffee beans and method for producing coffee extract for enhancing fruity aroma | |
| DK163705B (en) | PROCEDURE FOR THE PREPARATION OF A LIQUID COFFEE AREA | |
| JP2015091271A (en) | Coffee drink | |
| CN116390653A (en) | Fermented beverage compositions | |
| JP2018074953A (en) | Roasted coffee bean with enhanced roasted flavor, coffee extract, coffee product, and method for manufacturing them | |
| WO2020260690A1 (en) | Method and apparatus for preparation of an alcoholic beverage | |
| CN110384156A (en) | Boiling coffee and preparation method thereof and preparation facilities | |
| JP3165977B2 (en) | Manufacturing method of liquid concentrated coffee | |
| JPH0750993A (en) | Method for roasting coffee cake | |
| JP2007300937A (en) | Packaged coffee drink and method for producing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |